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Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits

Received: 29 July 2013     Published: 30 August 2013
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Abstract

The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour. Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit. Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples. Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.

Published in International Journal of Nutrition and Food Sciences (Volume 2, Issue 5)
DOI 10.11648/j.ijnfs.20130205.13
Page(s) 232-236
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

African Breadfruit, Sweet Potato, Cake, Biscuit, Proximate, Sensory

References
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[3] Baking and Baking Science: Part Ten – Cake Ingredient functions, formula Balancing, mixing procedures and small quantity baking caked formulars (2012). www.bakingandbakingscience.com/jprejean@att.net
[4] Collins, M. (1989): Economic Analysis of wholesale demand for sweet potatoes In Lima, Peru, M.sc. Thesis, Department of Agricultural and Resource Economics, University of Florida, Gainesville, USA. Pp. 1-164.
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[6] Eke, J., Achinewhu, S.C. and Sanni, L. B (2004): Nutritional and sensory Qualities of some Nigerian cakes. Nigeria Food Journal 26 (2), 12-17.
[7] Enibe, D.O. (2007): Treculia africana consumer Acceptability and utilization For food security and industrial Development. In: Olufajo, O.O., Omokere, D.F., Akpa, G.N. and Sanni, S.A. (eds.). Proceeding of the 41st Annual Conference of the Agricultural Society of Nigeria (ASN) Held at ABU, Zaria between 22nd and 26th of October, pp. 455 -458.
[8] Giami S.Y. Amasisi T., Ekiyor T. (2004): Comparison of bread making Properties of composite flour from kernels of roasted and boiled African breadfruit (Treculiaafricanadecne) seeds. J. Material Res. 1(1): 16-25.
[9] Ihekoronye, A.I and Ngoddy, P.O. (1985): Integrated food science and Technology for the tropics. Macmillan Education Ltd., ISBN 0-333-38883-6.
[10] Kure, O.A, Bahago EJ., Daniel, E.A (1998): Studies on the proximate Composition and effect of flour particle size on Acceptability of Biscuit Produced from blends of soybeans and plantain flours. Afri. J. Food Nutrition Devt. 7(1):1-22.
[11] Kulkarni, S.D (1997): Roasted soybean in cookies: Influence on product Quality. J. Food Sci. Technol. 34:503-505.
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[13] Morton, S.(1988): Bread without wheat. J. New Sci. 28 April. Pub. National Academy of Sci. Tropical Legumes: Resources for the future
[14] Okafor, J.C. (1985): Selection and Improvement of Indigenous Tropical fruit Trees: problems and prospects. Journ.For Res. Vol. 1, No. 2:87-95.
[15] Okafor, J.C. and Okolo, H.C. (1974): Potentials and some indigenous fruit Trees of Nigeria. Paper presented to the 5th Annual conference of the Forestry Association of Nigeria, Jos.
[16] Satin, M., (1988): Bread without wheat. J. New Sci. 28 April. Pub. National Academy of Sci. Tropical Legumes: Resources for the future.
[17] Ulm, S.G. (1988): The effect of storage conditions on selected Quality Attributes of sweet potato flour, Thesis of the University of Tennessee, Knoxville. P. 7-26.
[18] Woolfe, J.A. 1992. Sweet potato: An untapped food Resource. Cambridge University press, Cambridge, England.
[19] Wade P. (1988). Biscuits, cookies and crackers: the principles of craft. 1:1-4
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  • APA Style

    Eke-Ejiofor, J. (2013). Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits. International Journal of Nutrition and Food Sciences, 2(5), 232-236. https://doi.org/10.11648/j.ijnfs.20130205.13

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    ACS Style

    Eke-Ejiofor; J. Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits. Int. J. Nutr. Food Sci. 2013, 2(5), 232-236. doi: 10.11648/j.ijnfs.20130205.13

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    AMA Style

    Eke-Ejiofor, J. Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits. Int J Nutr Food Sci. 2013;2(5):232-236. doi: 10.11648/j.ijnfs.20130205.13

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  • @article{10.11648/j.ijnfs.20130205.13,
      author = {Eke-Ejiofor and J.},
      title = {Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {2},
      number = {5},
      pages = {232-236},
      doi = {10.11648/j.ijnfs.20130205.13},
      url = {https://doi.org/10.11648/j.ijnfs.20130205.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130205.13},
      abstract = {The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour.  Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit.  Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples.  Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.},
     year = {2013}
    }
    

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    T1  - Proximate and Sensory Properties of African Breadfruit and Sweet Potato-Wheat Composite Flour in Cakes and Biscuits
    AU  - Eke-Ejiofor
    AU  - J.
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    PY  - 2013
    N1  - https://doi.org/10.11648/j.ijnfs.20130205.13
    DO  - 10.11648/j.ijnfs.20130205.13
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 232
    EP  - 236
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20130205.13
    AB  - The study assessed the quality of biscuit and cake produced from African breadfruit and sweet potato-wheat composite flour.  Four blends of breadfruit, sweet potato/wheat were prepared in the proportions: 20:80, 30:70, 40:60, and 50:50% and wheat used as control. Flour blends were used to bake cake and biscuit.  Proximate, physical properties and sensory attributes of the cakes and biscuits were examined. Results of proximate analysis showed that moisture content of biscuit ranged from 3.00- 6.79, fat 21.93 - 27.37, protein 5.5 - 7.08, carbohydrate 57.68 - 65.24 while moisture content in cake ranged from 21.97- 22.26, fat 18.93 and showed a total dislike for the taste, aroma, texture and color/appearance of any of the samples. All qualities evaluated did not significantly (p≤0.05) affect the acceptability and preference of the samples.  Wheat flour could be substituted with African breadfruit and sweet potato flour up to 20% level in cake making and 30% in biscuit improved nutritional and sensory properties.
    VL  - 2
    IS  - 5
    ER  - 

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